Beef Hummus Bowl Recipe

Serious. Delicious. The first time I experienced a hummus bowl was when we were in Israel the second time, and at that point I felt like a BOWL of hummus was an outrageous thing I probably didn’t need, and probably couldn’t finish. BUT, once I ate some I realised that actually this was amazing. So here I am re-creating my own version with bought hummus (because when you find great kosher hummus… why not?!), and really delicious mix of spices in the beef. As far as I’m aware caramelised onions aren’t traditional, but seriously – you need this in your life. I think caramelised onions are my number 1 food.

Another variation of this would be to use leftover beef from a roast. Pull it apart thinly, and then fry it up with the spices to give it flavour and make it hot. 🙂


Serves 5.


Hummus (500g – 600g) – either pre-bought, or homemade

500g beef mince

2 tsp cumin

2 tsp sumac

1 tsp paprika

1-2 tsp garlic powder

1 beef stock cube

1 tbs chopped chilli (optional)

carmalised onions (1-2 onions worth)



beef hommus bowl


  1. First step is to caramelise your onions if you haven’t already done so. These are best done in a big batch, and then kept in a jar in the fridge so that you can use them whenever you want. 
  2. Fry up your bed mince in batches, and then return it all the the frying pan (I actually use a wok because it is so much larger, and easy to push the already cooked mince up the side. Add in the cumin, sumac, garlic powder, paprika, and stock cube (crushed up). If you’re using chilli you can add this in now also. Fry it up so that you get some nice caramelised crispy bits on your beef!
  3. Finely dice your parsley ready for serving.
  4. To serve:  Fill your bowl with hummus – whatever amount your desire. I would say I put about 4 heaping spoonfuls into each bowl. Add your hot beef mince, a spoonful of caramelised onions, and sprinkle over some parsley and zatar. Now, you can eat!


I love to make this on a yom tov for lunch. I usually have the caramelised onions already made, and fry up the mince before hand and leave it in the fridge. Then on the yom tov all I have to do is re-heat the mince, and assemble the bowl. Easy!

Sukkot Menu Plan (part 1)

I love to, no, I NEED to menu plan. It is the only way I survive the holiday season, and really the only way I can stick to my food budget from week to week. I don’t have heaps of desserts and sweets planned, though I will probably add a few more to that list (see: Sukkoth Snacks) as we go through. I love rummaging around a fridge full of leftovers to make sandwiches and salads the next day, and I think this menu will allow for lots of that! I’m also just going to buy all my challah this year (shock! horror!). I just have to admit to myself that this is already a lot of cooking, and a lot of prep, and this is something I can easily do to make my life just a little bit easier.

In case you’re wondering why I’ve only included half a week, it is for a very simple reason – I only menu plan one week at a time. 😛 Also, I want to get a good idea of how much food we did and didn’t eat in this first week, and make good use of any leftovers in the second week – recreating them into beautiful dishes on their own. For example, I can see us turning the leftover roast beef from Sunday night into tacos the next day, and maybe even a shepherd’s pie later in the week, depending how much is left over…


Days before Sukkot:

Mon – leftovers

Tuesday – Vegetarian pizza


Sukkot snacks:




Sukkot I (Wed nigh, Thursday)

Dinner: Shul dinner

Breakfast: Pancake breakfast in the sukkah

Lunch: Antipasti

Sukkot II (Thursday night, Friday)


Breakfast: Regular breakfast

Lunch: Funeral – eat there.

Sukkot III (Sabbath. Friday night, Saturday)

Dinner: Slow cooker lemon garlic chicken with veg . Orange Cardamom Malabi with Drunken Figs (this recipe)

Breakfast: Regular breakfast (weet-bix etc.)

Lunch: hummus bowls (spiced beef and caramelised onions)

Sukkot IV (Saturday night, Sunday)

Dinner: Eggs on toast / leftovers

Breakfast: Regular breakfast

Lunch: Shul BBQ (check what we need to bring…)

Sukkot V (Family dinner – Sunday night)

Dinner: Roast beef. Beetroot salad. Lemon pie & fruit for dessert (maybe this recipe). + Things others bring.


Delicious grilled zucchini salad


It’s September and I can start feel Spring riding in on the wind – asking me to think about BBQs and salad and all those good things we can enjoy in our loong and warm Summer. Grilling veggies is one of my favourite ways to make a salad because it gives them great taste and interest, and looks beautiful too.

This salad is also on my backup list for Rosh Hashanah, should one of my other recipes not turn out, or I change my mind at the last minute. I am prone to doing that… 

I have to say, that I have served this in a REALLY simple way before – just the grilled zucchini marinated in olive oil, salt and pepper, and nothing else, and it is YUM. But this? This is even better. Definitely try to incorporate the preserved lemon into this if you can (it’s one of those ingredients that’s 100% worth having in the pantry, and super simple to make) – it really gives it a beautiful subtle kick!


  • 2x zucchini
  • Seeds of 1/2 pomegranate
  • Skin of 1/4 of a preserved lemon
  • handful of mint leaves
  • small handful of flat leaf parsley
  • olive, salt, pepper


First up, start heating your griddle pan so it’s nice and hot.

Slice your zucchini length ways about 1cm thick. You want them to be thick enough that they stay together when they cook, but thin enough to enjoy.

On a plate lay down some olive oil, salt and pepper, and mix the zucchini into it – getting the oil on all sides.

Lay your zucchini down on the griddle pan so that you get those beautiful stripes. Only turn the zucchini once so that the lines don’t get muddy.

Finely chop your mind leaves, parsley, and preserved lemon. Add them to a small bowl along with the pomegranate seeds. Add a small amount of olive oil, and salt.

Once all the pieces of zucchini are cooked place them on the serving platter and sprinkle the pomegranate mix over the top. Easy!


This salad is parve, but if you’re serving it with a vegetarian meal, or fish, you could easily add feta as I have to the last photos. 🙂

Here’s the dairy version if you’re serving this with a vegetarian or fish meal. I’ve used feta but you could also use some goat’s cheese!

Smoked Salmon Pasta Salad

A delicious salad that you can prepare the day before, or just before eating.

If making this for Motzei Shabbat you could cook the pasta and pumpkin on Friday, and keep them refrigerated, then assemble before eating. You can also prepare this whole dish on Friday and it will easily keep in the fridge until Saturday evening.


1 fillet of hot smoked salmon
2 handfuls of uncooked pasta (I use gluten free)
Cubed pumpkin – roasted
1 handful of flat leaf parsley
½ red onion, diced
1 big handful of diced pumpkin
Cheddar cheese


1. Cook your pasta according to the packet instructions.
2. Take your pumpkin and bake it in the oven with some olive oil until soft.
3. Cut up your onion finely. Chop up your parsley, and grate your cheese.
4. Time to assemble! Break up your smoked salmon into the bowl, along with all the other ingredients. Mix in the bowl. If there was some oil in your tray from the pumpkin make sure you add that so you get a nice “dressing” through the pasta salad.


You could throw anything into this salad of course, but some variations I like include:

  • Fresh spinach or rocket in place of the parsley
  • Tinned tuna or tinned salmon in I don’t have any hot smoked salmon at home
  • Serve it warm if making it during the week, or eating it as soon as it’s prepared
  • Use sweet potato instead of pumpkin

Haloumi, Fig & Olive salad for Tu B’Shevat

Tu B’Shevat is coming up very quickly, and I’ve been thinking of a few yummy things we can make using the 7 species.  This salad is the perfect side to your Tu B’Shevat lunch, or to be honest, any time when you feel like eating something delicious!

Serves: 1


  • 1 fig
  • 2 slices haloumi
  • cos lettuce leaves
  • ¼ onion, sliced and caramalised
  • 4 large olives
  • 1 small tomato
  • ¼ lebanese cucumber
  • Pomegranate molasses
  • Olive oil


  1. Like any salad, this is dead easy to make. Fry off your haloumi till it’s nice and golden. Dice up your fig, olives, tomato, cucumber, and the cooked haloumi.
  2. Tear apart your lettuce leaves. You could definitely use any greens here, and as much or as little as you want. Add your other ingredients to the top. Salt & Pepper it.
  3. You could make a simple vinaigrette for this, but I found it was delicious with a tiny splash or olive oil, and a drizzle of pomegranate molasses!

This is a single serve of salad – perfect for lunch. Multiply however you see fit to serve more.